Abstract：
:The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low potassium kale and present the characteristics of the resulting produce. By substituting potassium nitrate with calcium nitrate in the nutrient solution 2 weeks before harvesting, the potassium content of kale was reduced by 70% without a deterioration in yield and semblance qualities. Despite no relationships being detected between potassium deficiency and anti-oxidative properties, the total glucosinolate content, an indicator of the anti-cancer effect of cruciferous vegetables, was significantly increased by potassium deficiency in kale. This study demonstrates a novel method of producing low potassium kale for patients with renal failure, without a reduction in yield but with beneficial increase in glucosinolates.
journal_name
Food Chemjournal_title
Food chemistryauthors
Son YJ,Park JE,Kim J,Yoo G,Lee TS,Nho CWdoi
10.1016/j.foodchem.2020.128092subject
Has Abstractpub_date
2021-03-01 00:00:00pages
128092eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31954-3journal_volume
339pub_type
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